|Vegetable oil spray||1|
|Boiling water||2 Cup (32 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Pound (Acceptable)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Nonfat dry milk||6 Tablespoon|
|Soy flour||6 Tablespoon|
|Wheat germ||2 Tablespoon|
|Unbleached all purpose flour||7 Cup (112 tbs)|
Thoroughly mix boiling water, cornmeal, salt and margarine in a large mixing bowl.
Let cool to lukewarm.
In a small bowl, dissolve yeast in lukewarm water, then add it to cornmeal mixture.
Add molasses and stir until well mixed.
In another bowl, combine nonfat dry milk, soy flour, wheat germ and half of the all-purpose flour.
Add this mixture to cornmeal mixture, one cup at a time.
Beat well after each addition.
Add the rest of flour, one cup at a time, until dough is stiff enough to handle.
Turn out onto a floured board, cover with a clean cloth and let rest 5 minutes.
Knead dough until it is smooth and elastic.
Place dough in a large, lightly oiled bowl, turning to coat all sides with oil.
Cover with a cloth and let rise in warm place (85° F) until doubled in bulk.
Lightly spray two 8 x 4 inch loaf pans with vegetable oil spray.
Divide dough into two equal parts.
Shape into loaves and place in prepared pans.
Lightly oil tops, then cover and let rise again until doubled in bulk.
Preheat oven to 350° F.
Bake loaves 40 to 50 minutes.
Remove bread from pans and place on wire rack to cool.